The Chef’s Kitchen is at Nordon Preferred Kitchens Equipment Studios with Chef Tony Clark, who will be making a Whole Red Snapper, a three-pound Stuffed Lobster, and roasted vegetables. Nordon, PKE’s Corporate Chef Mark Seyboth describes the benefits of the Electrolux Combi Oven.
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Welcome to The Chef’s Kitchen Healthy Fine Dining Series. We are in the kitchen with Chef Matt Smith of Bistecca by Il Mulino, where we will be making Halibut al Cartoccio also joining us, Pocono Mountain Visitor Bureau along with St. Luke’s University Health Network.
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Welcome to The Chef’s Kitchen Healthy Fine Dining Series. We are in the kitchen with Chef Kathryn Woehrle of Glass at the Ledges Hotel, where we will be making Lemongrass Poached Day Boat Halibut with Ginger Edamame Succotash, Nori Pesto & Avocado Purée also joining us, Pocono Mountain Visitor Bureau along with St. Luke’s University Health Network.
Welcome to The Chef’s Kitchen. We are in the kitchen with Chef Frank Olivieri, of Pat’s King of Steaks, where we will be making ‘Egg Yolk Filled Ravioli’ and ‘Frankie’s Cheesecake’.
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The Chef’s Kitchen is at the Eastern Public Market and joining them in the kitchen is Chef Josh Palmer of Sette Luna where he will be making Braised Pork Shanks with Chestnuts and Olives over Pilenta. Also in the kitchen is Dr. Tiana Shekari, of St. Luke’s University Health Network.
Braising Pork is a slow and deliberate process, but if you follow this chef’s techniques you’ll have an incredible result.
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